Heat the olive oil in a large saucepan over medium-high heat. Add the onion and cook for 5 minutes or until soft. Add the garlic and ginger and cook for I minute. Add the curry paste and cook, stirring constantly, for 3 minutes or until aromatic. Stir in the tomatoes and cook for a further 1 minute. Add the stock, potatoes, parsnips and pumpkin and bring to the boil. Reduce heat to low and simmer, uncovered, for 20 minutes or until vegetables are just tender. Add the tofu and simmer for a further 5 minutes.

Step 2

Meanwhile, to make the cucumber raita, combine the yghurt, cucumber and mint in a bowl. Serve the curry over the rice, topped with the raita and accompanied by pappadums, if desired.